Whole Wheat Milk Bread | How to make Whole Wheat Milk Bread

>>  Tuesday, August 26, 2014

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For the last day of the edition under Tame the Yeast, I have tried the other bread suggested by Mir. It was whole wheat milk bread. Even though it was clear that I was going to bake this, things have been little hectic at home front, and I wasn't sure how I was going to manage it. I had done only one side dish with the No Knead Bread and for the third day I had to bake this bread, I had no other option. I hoped I will be able to make it and knead the bread.

The story is quite complicated to share, rest be said instead of an hour rise, it was left unattended for more than an hour, same happened with the second rise as well. Only at the last moment I realized that my baking tin was little big for the dough. I finally put it back to bake and checked it after an hour or so. It had that lovely brown top, which never happens to my breads. However since the pan was too big, it didn't rise as expected.

I couldn't click the final pictures and Peddu was refusing to eat, saying he wanted the bread. So asked Konda to plate as she likes and click it. She was super excited and both she and Amma ended up removing one part of it thinking it should be that way and also it came out. Anyway they liked the bread and the texture was good, though little more dense.

I did feel the yeast smell, but then others didn't get so it's the baker's problem I guess. Needless to say I will be trying this in better mind frame soon.

Proofing the Yeast

Making the bread dough

Shaping the bread

Whole Wheat Bread

Yield: 1 loaf

Ingredients Needed:

All purpose flour /  Maida - 1 cup
Chappati flour / Indian whole wheat flour - 1 1/4 - 1 1/2 cups
Dry active yeast - 2 1/2 tsps
Salt - 1/2 tsp
Milk - 3/4 cup
Water - 1/4 cup
Butter - 1/4 cup
Honey - 1 tbsp
Butter, melted - 1 tbsp for brushing

How to make the Whole Wheat Milk Bread:

For yeast proofing

Heat milk, water, honey and butter until butter melts. Transfer to a bowl and cool. (Mir suggests up to a temperature of approx. 48 C).

Add yeast and give it a quick stir. Leave for 10 minutes until yeast is foamy.

For making the bread dough:

In a large bowl, combine all purpose flour, salt and 1/2 cup of the wheat flour. Mix with a wooden spoon.
By hand, knead in the rest of the flour a little at a time until you have a soft and elastic dough, about 10 minutes.

Place in a lightly greased bowl. Cover with plastic wrap and a kitchen towel. Leave to rise for 1 hour, until doubled in size.

Lightly brush a loaf pan with butter.

Punch out air. Divide dough in two halves.

On a lightly floured board, roll each half into a rectangle, about 10”x7”.

Starting at the narrow end, roll up rectangle.

Place seam side down in the prepared loaf pan.  Place the two rolls side by side in the loaf pan.

Cover with a kitchen towel and leave to rise another 40 minutes, until doubled in size.

Preheat oven to 375 F / 190 C. Bake for 30-40 minutes, until the loaf sounds hollow when tapped. Brush melted butter over the top of the loaf.

Remove from pan. Cool completely before slicing.


These are Mir's notes, I didn't want to miss out anything. Even I normally leave my yeasted bakes in the oven for want of a better place..:)

If yeast does not foam, then yeast is dead and you will need to try again with a new package of yeast.
I usually leave my dough inside the oven to rise, with the oven being off.

Due to the lower protein content of Indian flours, it may take a little longer to rise using maida.
Use full fat milk. The fats in the butter and milk will help the dough rise.

Quantities of flour and rising time will vary slightly due to humidity and other environmental factors.
Add the last bit of flour a little at a time, just enough to yield a soft and elastic dough, but not sticky dough.

Use standard loaf size pan of 8.5x4.5 or 9x5. 8.5” pan will yield you a loaf with more height.

Varada has done this so beautifully! Pavani had compared both in US and India, you must check it out for sure.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 43


Butter Pav Bhaji with No Knead Bread

>>  Monday, August 25, 2014

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For the second day of Tame the Yeast theme, we could either do both the challenges or come up with ideas to go with the breads we baked. So I made this Pav Bhaji as side for the No Knead Bread. Since it was more on the wheat bread, it tasted awesome when toasted with butter. 

I have my own Pav Bhaji, that we have been making for so many years now. Though I have experimented with making my own Pav Bhaji masala as well, we mostly stick to the store bought Pav Bhaji Spice blend and quite like it as well. 

We make sure we include Pav Bhaji atleast once or twice a month, depending on how we get the pav. I had even made the Pav at home and it was consumed before we could even make the bhaji. So when I was thinking how I could get the bread used up, I landed with a different recipe. I adapted it from here and it turned out good and the bread went so well with the bhaji. 

Butter Pav Bhaji

Ingredients Needed

For The Chilli Garlic Paste

Whole dry kashmiri red chillies, deseeded - 5 to 6
Garlic, roughly chopped - 8 to 10 clove

For The Bhaji

Butter - 2 tbsp
Oil - 1 tbsp
Cumin seeds - 1 tbsp
Onions - 3/4 cup finely chopped
Tomatoes - 1 1/2 cups finely chopped
Pav bhaji masala - 1 1/2 tbsp
Chilli powder 1 - tsp
Salt to taste
Vegetables - 2 cups (Peas, Carrot, Beans, Potatoes, boiled and mashed)
Chopped coriander - 2 tbsp

For The Pav

Pav Buns - 8
Butter for cooking
Pav bhaji masala - 1 tsp
I used the No Knead Bread slices.

For The Garnish
Butter and chopped coriander
How to make Pav Bhaji

For the chilli Garlic paste

Soak the red chillies in enough warm water for a while.
Drain the chillies, add the garlic and blend in a mixer till smooth, adding little water. Keep aside. This gives you about 1/2 cup or so.

For the bhaji

Heat the butter, oil in a non stick pan add the cumin seeds.

When the seeds crackle, add the chilli garlic paste and sauté on a medium flame for 1 to 2 minutes.

Add the onions and sauté for 3 to 4 minutes, while stirring occasionally.

Add the tomatoes and cook for 3 to 4 minutes, mash well using a potato masher. Add salt for the tomatoes to turn mushy.

Next add pav bhaji masala, chilli powder and cook for another 2 minutes.

Once the masala gets cooked well, add the boiled vegetables and cook along with 1/3 cup of water for 2 minutes, while mashing it with the help of a masher.

Add the coriander, mix well and cook for 1 minute.

For the pav

Slit 2 pavs vertically and keep aside.

Heat a large tava, add 2 tsp of butter and slit open the pavs and place on it. Turn on the other side, now quickly spread the pav bhaji masala on top and then remove.

Cook on a medium flame till they turn light brown and crisp on both the sides.

Serve the pav with bhaji.


For serving you can accompany it with chopped onions, lemon wedges, roasted papad and more butter if you want.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 43


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